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Levantine · Dips

Lemon & Tahini Hummus

VegEasy

Diet: Veg · Vegan · Gluten-free · High-protein

Blend cooked chickpeas with tahini, lemon and olive oil. Add water gradually to control the thickness.

Prep
10 min
Cook
0 min
Total
10 min
Servings
4
Difficulty
Easy
Cuisine
Levantine
Course
Dips

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Hummus with olive oil in a shallow bowl
Representative hummus photograph with olive oil. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Seasoning and finishing

Liquids

Equipment

Food processor; sieve; spatula; serving bowl.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 2 min

  1. Rinse 240 g cooked chickpeas, drained in the sieve.
  2. Drain the chickpeas for 2 minutes.
  3. Put the chickpeas in the food processor.

Blend · About 2 min

  1. Add 60 ml olive oil, 1 clove garlic and 45 ml tahini.
  2. Add 2 tbsp lemon juice, ½ tsp lemon zest and ¼ tsp salt, adjust to taste.
  3. Blend for 1 minute.
  4. Stop the motor.
  5. Scrape the sides with the spatula.
  6. Add 30 ml cold water, added gradually in small portions while blending.
  7. Blend for another 1–2 minutes.

    Check: The mixture should be smooth enough to spread with a spoon.

  8. Transfer the hummus to the serving bowl.

Tips

  • Tahini contains sesame. Check ingredient labels for your needs.

Substitutions

  • Use lime juice instead of lemon juice for a different flavour.

Storage

  • Get perishable Lemon & Tahini Hummus into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lemon & Tahini Hummus within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Lemon & Tahini Hummus to 74°C / 165°F, stirring or turning it for even heating. When Lemon & Tahini Hummus is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Cook or drain chickpeas one day ahead; refrigerate.

FAQ

Why is hummus grainy?

Blend longer and add the listed liquid gradually.

Can I skip tahini?

Yes, but the flavour and texture change; taste before adding more lemon.

How should I store lemon & tahini hummus?

Get perishable Lemon & Tahini Hummus into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lemon & Tahini Hummus within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Esther Clark / Good Food: Hummus.

Concise adaptation using weighed drained chickpeas and measured lemon juice.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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